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Featured image of chicken taco soup served in a bowl with toppings.
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Chicken Taco Soup

This quick and easy Chicken Taco Soup is flavorful and loaded with shredded chicken, beans, and veggies. It’s a hearty and satisfying soup that takes an hour or less. The whole family will love it!
Course Main Course
Cuisine American
Keyword chicken taco soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 322kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1/2 white onion, diced
  • 1 tsp. garlic, minced
  • 1 Tbsp. olive oil
  • 3 cups rotisserie chicken, shredded
  • 1 (15 oz. can) kidney beans, drained and rinsed
  • 1 (15 oz. can) pinto beans, drained and rinsed
  • 1 (15.25 oz. can) yellow corn, drained and rinsed
  • 1 (14.5 oz. can) diced tomatoes
  • 1 (10 oz. can) diced tomatoes with jalapeños or hatch chiles
  • 1 (4 oz. can) diced green chiles
  • 1 (1 oz. packet) ranch seasoning
  • 1 (1 oz. packet) taco seasoning
  • 4 cups chicken broth
  • Garnish ideas: shredded cheese, avocado, cilantro, limes, tortilla chips, sour cream
US Customary - Metric

Instructions

  • Heat oil: Heat olive oil in a large pot over medium-high heat.
    1 Tbsp. olive oil
    Pouring olive oil in large cast iron pot.
  • Sauté: Sauté the onion and garlic for 3-4 minutes Start Timer, stirring frequently. Season with salt and pepper to taste.
    1/2 white onion, 1 tsp. garlic
    Sautéing garlic and onion in a large pot.
  • Add the rest of the ingredients: Add in the remaining ingredients and bring to a boil.
    3 cups rotisserie chicken, 1 (15 oz. can) kidney beans, 1 (15 oz. can) pinto beans, 1 (15.25 oz. can) yellow corn, 1 (14.5 oz. can) diced tomatoes, 1 (10 oz. can) diced tomatoes with jalapeños or hatch chiles , 1 (4 oz. can) diced green chiles , 1 (1 oz. packet) ranch seasoning, 1 (1 oz. packet) taco seasoning , 4 cups chicken broth
    Eight images of adding the rest of the ingredients to the large pot.
  • Simmer: Simmer for ~15-20 minutes. Start Timer
    Side-by-side of bringing the soup to a boil after adding the rest of the ingredients and letting it simmer for 15-20 minutes.
  • Serve: Serve with your favorite toppings and enjoy!
    Garnish ideas: shredded cheese, avocado, cilantro, limes, tortilla chips, sour cream
    Side-by-side image of soup cooked in large dutch oven then served in a bowl with toppings and tortilla chips.

Video

Notes

  • Tomatoes: I’ve made this also with the larger 28 oz. can of crushed tomatoes, and it’s turned out great!
  • Nutrition: Nutrition is calculated without any toppings added to the soup. 
  • Beans: Feel free to add in different beans you have on hand.
  • Slow Cooker: To make in your slow cooker, dump everything in and cook on low for 6 hours or high for 3 hours.
  • Instant Pot: Set the Instant Pot to the Sauté function. Sauté the onions in olive oil for about 3-4 minutes, stirring occasionally. Then add the garlic and stir for another minute. Turn the Instant Pot off. Add in all remaining ingredients (besides the toppings) and stir. Place the lid on the Instant Pot. Be sure the valve on top is set to sealing. Press the SOUP setting and adjust the time to 15 minutes. Note: The Instant Pot takes time to come up to pressure, ~10 minutes. Once the Instant Pot beeps, let the pressure naturally release for 10 minutes. (Timer will count up). Switch the valve from sealing to venting. Do so carefully using a towel or pot holder. Allow steam to release. Serve with your favorite taco toppings!
  • This recipe was updated in October 2026 with new photos and highlights the stovetop method instead of the Instant Pot method, although the Instant Pot method is still the same and listed in the notes!

Nutrition

Serving: 1.5cups | Calories: 322kcal | Carbohydrates: 34.6g | Protein: 28g | Fat: 8.9g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 728mg | Potassium: 795mg | Fiber: 7.9g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg